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From: Nancy,.SanFran

Maria's Chiles Rellenos
Source: The Los Angeles Times, 11-15-2000
Recipe by Mayi Brady, Times Test Recipe Cook and Staff Writer
This recipe yields 4 servings

1 can roasted Anaheim peppers - (1 lb, 11 oz) -- see * Note
1/2 pound Jack cheese
3 eggs
1 tablespoon flour
Salt -- to taste
Freshly-ground black pepper -- to taste
Oil -- for frying
1 cup bottled chipotle salsa
1 cup Mexican crema -- plus more
Cilantro sprigs -- for garnish

* Note: Canned Anaheim peppers come only in a large can; use leftovers diced and mixed in with scrambled eggs or added to an omelet with Jack or Cotija cheese.

Remove 8 peppers from can and save rest for another use. Cut cheese into 3- by 1/2-inch strips. Carefully stuff each pepper with cheese, filling peppers as much as possible without tearing too much. (They will tear a little, but that's OK.) Set aside.

Separate eggs. Place yolks in small bowl and beat lightly to break them up. Stir in flour and salt and pepper to taste. Set aside.

Beat whites in bowl of electric mixer on medium-high speed until stiff peaks form, about 3 minutes. Gently fold yolks into whites.

Pour 1/4-inch oil into large skillet and heat over medium-high heat. Dip each pepper in eggs to coat evenly, then slide into oil. Cook until puffed and golden brown, about 2 to 3 minutes per side.

While peppers are frying, combine salsa and crema in small saucepan and heat over medium-low heat until heated through, 4 to 5 minutes. Garnish with cilantro and serve immediately with sauces and a little extra crema if desired.